Eggs Benedict
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 8 field mushrooms
- 2 tablespoons olive oil
- 8 eggs
- 1 tablespoon vinegar
- 4 English muffins
- 25 g butter
-
For the sauce
- 3 egg yolks
- 1 tablespoon water
- 125 g butter, softened
- 1 pinch salt
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon lemon juice
- 1 tablespoon single cream
directions
- Heat oven to 200°C.
- Remove stalks and wipe mushrooms. Place face down on a tray and drizzle with oil. Cover with foil and cook for 20 minutes.
- Meanwhile, make the sauce. Beat together the eggs yolks and water in a bowl over boiling water or a double boiler until pale. Gradually add the butter and beat until the sauce thickens. Stir in the remaining ingredients and remove from the heat.
- Poach the eggs until set but still runny.
- Toast the muffins.
- Assemble the piles as follows. Muffin - Mushroom - Egg - Sauce.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...